[David_Madison]

Here, the Club Manager's Association of America codifies maintenance through a business model of "proportional spending", while conventional maintenance budgets are determined by a variety of physical elements and artistic details that render courses unique from one palette to the next.
http://www.clubbenchmarking.com/blog/golf-course-maintenance-how-much-should-you-spend

Your thoughts on this formula?

[Tom Bacsanyi]

Link was bad, googled it instead.  What's G&A?

[Ian Mackenzie]

Link was bad, googled it instead.  What's G&A?

G&A = "General and administrative" expenses.


You can google that, too...;-)

[Dunlop_White]

This article is baffling to me. Maintenance budgets are absolutely dependent on the the physical nature of a design, which the CMAA discounts. Moreover, the artistic detail and character of a design, which the CMAA never mentions, also dictates maintenance and labor costs. Conditioning also. To apply this proportionate spending model to a golf course would effectively homogenize the playing fields. While it may work on a fixed asset, like a basketball court, it would rob golf architecture of its art form.

[Tom_Doak]

To apply this proportionate spending model to a golf course would effectively homogenize the playing fields. While it may work on a fixed asset, like a basketball court, it would rob golf architecture of its art form.

That's what management companies do!


When we started Pacific Dunes, the superintendent had a lot of trouble fitting his budget into Kemper Sports's templates for their other courses.  He didn't allocate too much to flowers and landscaping, for example; but he couldn't find a good place for the big divot-filling budget, or for putting sand back into bunkers.  Luckily they don't actually think like their forms are written, and they know to make exceptions for the crown jewels of their portfolio.

[Thomas Dai]

To paraphrase a couple of lines from "The Wild One" -

"How much do you need to maintain this course?"

"Whadda you got?"

Sometimes work/£$€ expands to fill the time.

Atb

[David_Madison]

Dunlop,

I totally agree. That's why I posted the article and asked for comments. I don't understand how you can take an F&B (food & beverage) approach that might be better suited for a for-profit restaurant or hotel. Seems to me that as long as you don't end up with a crazy, unaffordable cost, you'd instead first determine how you wanted to maintain and present your course, get an understanding of what that costs, and then make sure that you had general membership buy-in. If you did, that was your budget.

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